Pork Chops with Apples and Cipollini Onions

Have you tried Cipollini onions?  Cipolla means onion in Italian, and cipollini are “little onions”.  Milder and sweeter than regular onions, Cipollini can be a flavorful addition to pork and beef dishes.

You may think these little onions are difficult to peel, but here’s a trick!  Simply soak them in water for 30 minutes before you begin prepping the meal.  Those skins will pop right off!  This is an easy dinner for two, and with only one pan required, cleanup is a breeze!

Dinner for two

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  • 2 pork chops, 1″ thick, bone in
  • 8 oz. cipollini onions, peeled and trimmed
  • 1 apple, peeled and sliced
  • 1/2 cup of 1% milk
  • 1/2 cup of white wine (NOT cooking wine!)
  • 1/2 cup gluten free seasoned breadcrumbs
  • salt and pepper
  • 2 tbsp. olive oil
  • 1 tbsp. butter


Soak the Cipollini onions in water for 30 minutes.  Be sure they are submerged.  At the same time, tenderize the pork chops by placing them in a non-reactive dish with 1/2 cup milk for 30 minutes, turning once.  Season with salt and pepper.

After soaking for 30 minutes, peel and trim the onions.

Heat a large nonstick skillet with the olive oil and butter.  Season the Cipollini with salt and pepper and cook on medium low heat for 8-10 minutes, turning every few minutes.

Here you can see the onions are partially cooked and starting to get some color.  At this point push them to the side, to make room for the pork chops.

Take each pork chop, shake off the excess milk and dredge in the breadcrumbs.  Add the pork chops to the center of the pan, cover and cook 4 minutes.

Turn the pork chops, add the apples to the pan along with the wine, then cover and cook for an additional 4 minutes.  Remove the cover and allow any remaining liquid to evaporate, then transfer to a serving platter.

I served them with a side of white rice.

Notes ♪♫ I used Aleia’s gluten free Italian breadcrumbs in this recipe.  They are so delicious, the closest I have found in taste and texture to regular Italian breadcrumbs.  Everyone in your family will love them, gluten free or not!

Originally published 02/10/2020           Updated 01/02/2023

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Breaded Pork Medallions with Beans and Potatoes

I’m always looking for recipes to incorporate more beans into our meal plan.  Beans are nutritious, economical and rich in fiber, which is sorely lacking in the gluten free diet.  This bean and potato side was the perfect accompaniment to my easy breaded pork medallions!  I used cannellini beans in this recipe, but you can use any variety you prefer!

4 Servings

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Soak the pork in 1/3 cup milk for at least 30 minutes.

Cook the bacon in a deep skillet, then remove and drain on paper towels, reserving the fat.  Add the diced onions to the skillet with 1 tbsp. olive oil and cook them on very low heat to caramelize, about 25 minutes.

Add the potatoes with an additional tbsp. of olive oil.  Sprinkle with Italian seasoning.  Toss to coat, add 1/3 cup chicken broth and cook 20 minutes longer.

Drain and rinse the beans and add to the skillet with an additional 1/3 cup of chicken broth.  Cook for another 15 minutes.

Dredge the pork medallions in the breadcrumbs, and cook in a large, nonstick skillet coated with olive oil, 5 minutes per side.

Serve over the potatoes and beans.

I added a side of roasted green beans.

Dinner was delicious and there were plenty of leftovers!

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Gluten Free Breaded Pork Chops

Pork chops are one of my go to meals during the week.  In this easy, schnitzel style recipe I slice the chops through the middle and pound them thin, for a very quick cook time plus more surface area for the crispy breading.  Only 1 tbsp. of olive oil needed, no deep frying!  It’s one of my tried and true recipes that I have modified just by using gluten free breadcrumbs.  Simple ingredients are kid friendly and adults will love it too!

Dinner for 2


  • 2-3 boneless pork chops 3/4″ thick
  • 1/2 cup seasoned gluten free bread crumbs
  • 1/2 cup buttermilk (or use 1/2 cup milk + 1 tsp. lemon juice)
  • 1/2 tsp. gluten free Worcestershire sauce
  • 1/4 tsp. garlic powder
  • 1 tbsp. olive oil


Combine the buttermilk, Worcestershire and garlic powder in a measuring cup.  Lay the pork chops on a cutting board and carefully slice each chop through the middle.

Place each slice between 2 sheets of plastic wrap and pound to an even 1/4″ thickness.

Lay the pork chops in a zip top bag with the buttermilk mixture.  Be sure to seal the bag completely and lay it on a plate in case there are any spills.  Let the chops marinate for 1 hour in the refrigerator.

Heat a large non-stick skillet over medium low heat with 1 tbsp. olive oil.  Remove the chops from the marinade and dredge in the breadcrumbs.

Place the chops in a single layer and cook 2 minutes per side, turning once.

That’s it!  The chops are thin, so 2 minutes per side is all it takes!

Moist and juicy, on the table in minutes!

The whole family will love this dinner, even picky eaters!  Go ahead and double or triple the recipe, it’s a fast and easy to cook up several batches.  So the next time you’re wondering what to make for dinner, give this a try!

Notes: ♪♫ Aleia’s Gluten Free Italian Breadcrumbs are the best tasting gluten free breadcrumb!  After trying so many, I can honestly say that they are the closest in taste to real Italian breadcrumbs.  You will not believe they are gluten free!

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